December 15, 2010 12:00 PM


Serves: 8-10

Hands-on time: 30 min.

Total time: 1 hr. 40 min.

¼ cup butter

3 small leeks, white part only, diced

2 medium jalapeno peppers, seeded and finely diced

1½ tsp. kosher salt

1 tsp. black pepper

2 cups heavy cream

1½ cups half-and-half

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

3 lbs. russet potatoes, peeled and thinly sliced

1. Preheat oven to 350.

2. Melt butter in a Dutch oven over medium heat. Add leeks and next 3 ingredients; saute 4 minutes or until tender.

3. Add cream and half-and-half; bring to a simmer. Remove from heat; add cheeses, stirring until melted.

4. Add potatoes to cream mixture; toss gently. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake for 1 hour. Remove foil and bake for 15 minutes or until lightly browned. Let stand 5 minutes before serving.

You May Like